I looked in the fridge this morning and found leftover crabmeat from making crab cakes yesterday. I also had mangoes and avocadoes and decided to combine all my favorite ingredients into something fun, a crab tower! Many years ago, I watched an episode from America’s Test Kitchen featuring crab tower, consisting of crabmeat with avocado and gazpacho salsas and was inspired by the idea but forgot about it. Today’s the day to test it out.
1 tbsp extra virgin olive oil
1/2 tbsp white wine (Pinot Grigio or Riesling)
1 tsp Dijon mustard
2 tbsp mayonnaise
8 oz lump crabmeat
Whisk the olive oil, white wine, mustard, and mayonnaise in a small bowl. Add the crabmeat to the mayonnaise mixture and toss to coat.
Mango Salsa Ingredients
1 ½ cup mango, peeled and diced
½ cup peeled, diced cucumber
¼ cup tomato
2 tbsps diced red onion
2 tbsps lime juice
2 tbsps roughly chopped cilantro leaves
Salt and pepper
Combine the mango, cucumber, tomato, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
1 Hass avocados (ripe), cut into ¼-inch dice
¼ tsp ground coriander
1 tbsp lime juice
Toss the avocado, coriander, and lime juice in a medium bowl and set aside.
Place a 3-inch-wide round biscuit cutter in the center of an individual plate. Press 1/4 cup of the Avocado Salsa into the bottom of the cutter using the back of a spoon.
Stack a second cutter on top of the first one and press1/4 cup of the crabmeat on top of the avocado.
Press 1/4 cup of the Mango Salsa evenly on top of the crabmeat.
Gently lift the cutters up and away from the plate to reveal the crab tower.
You can also serve your crab tower in a martini glass, much easier to put together compared to the tower. This appetizer pairs well with tortilla chips.